80 BOARD OF AGRICULTURE. [Pub. Doc. 



Mr. Charles O. Flagg. How often do you make a tuber- 

 culin test ? 



Dr. North. It is made once a year by us on these cows. 



Mr. PiERPONT. Do you have your own veterinarians 

 make that, or a State veterinarian? 



Dr. XoRTir. The State veterinarian. We have to have 

 the State veterinarian make it in order to get the State 

 money. 



Mr. PiERPONT. How much does the State allow for con- 

 demned cows ? 



Dr. jSTorth. The maximum in Xew York State is, for a 

 grade cow, $75, and I believe $125 for registered cows; then 

 the State pays three-quarters of that appraisal. 



Mr. Potter. Do you inspect the premises of these 

 farmers ? 



Dr. North. We do, simply to give the man any advice 

 he wants to earn more money. It isn't for criticism, because, 

 if he is bringing his milk in with a small number of bacteria, 

 we have no quarrel with him. With us it is the result that 

 counts. 



Mr. RoBixsoN. How far would it be practical to be from 

 the central station ? 



Dr. North. One of our farmers carts his milk seven 

 miles every day. 



Mr. Adams. Is it cooled before he carries it ? 



Dr. North. All the night's milk is cooled with ice; all 

 the morning's milk is warm. We have thousands of bacterio- 

 logical analyses of milk, and the morning's milk in the major- 

 ity of instances is much better than the night's milk. We 

 would be glad to have the farmer cool it, but it is in 40- 

 quart cans and the time is limited, as they must be at the 

 station by 8 o'clock. This means that it is two to three hours 

 before the morning's milk is cooled. Don't understand me 

 to say that it is not a good thing to cool milk ; it has got to 

 be cooled with ice water, and it must be thoroughly cooled 

 and kept cold to prevent the multiplication of bacteria. The 

 question is as to how soon after milking it must be cooled. 



Mr. PiERPONT. As soon as it gets to your station what 

 do you do ? 



